Tteokbokki

Ingredients · for 2 (scales to your household)

• 350 g Korean rice cakes (tteok) $2.80
• 150 g Korean fish cakes $1.50
• 2 cup anchovy and kelp soup stock $0.00
• 60 g onion $0.33
• 3 tbsp gochujang $0.74
• 1.5 tbsp raw sugar $0.03
• 1 tbsp soy sauce $0.17
• 1 tsp garlic $0.02
• 1 tsp gochugaru (Korean chili flakes) $0.05
• 1 tsp toasted sesame seeds $0.06
• 1 tsp sesame oil $0.16
• 1 stalk green onion $0.28

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. If the rice cakes are dried or hard, soak them in warm water about 10 min and drain.
2. Mix the sauce: gochujang, sugar, soy sauce, minced garlic and gochugaru.
3. Bring the soup stock to a boil over medium-high heat and stir in the sauce until dissolved.
4. Add the rice cakes, fish cakes and onion. Boil 3-5 min until the cakes soften, then lower the heat and simmer 2-4 min until the sauce thickens and coats.
5. Finish with sesame oil, sesame seeds and chopped green onion and serve warm.

Per serving